These Coffee Cake Muffins are the perfect morning treat or afternoon pick-me-up. Soft, moist, and topped with a sweet cinnamon streusel, they’re everything I love about classic coffee cake, baked into an easy-to-serve muffin. Whether I’m hosting brunch or just treating myself, these muffins always hit the spot.
Why You’ll Love This Recipe
I love how quick and simple these muffins are to whip up, with no fancy equipment needed. The crumbly cinnamon streusel gives them an irresistible bakery-style finish, and the moist cake base stays soft for days. They’re great for breakfast, dessert, or even as a snack with a cup of coffee or tea. I also like that they freeze well, so I can make a batch ahead of time and enjoy them whenever I want.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the streusel topping:
1/3 cup light brown sugar, packed
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
For the muffins:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Optional glaze:
1/2 cup powdered sugar
1–2 teaspoons milk
1/4 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
To make the streusel, I stir together the brown sugar, granulated sugar, and cinnamon in a small bowl. Then I add the melted butter and mix in the flour until I get a crumbly texture. I set this aside.
For the muffin batter, I cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
I beat in the eggs, one at a time, then add the sour cream, milk, and vanilla extract, mixing until smooth.
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. Then I gradually mix the dry ingredients into the wet mixture just until combined—being careful not to overmix.
I fill each muffin cup about halfway with batter, sprinkle a generous layer of streusel, then top with more batter and finish with another layer of streusel on top.
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let them cool in the pan for 5 minutes, then transfer them to a wire rack. If I want to add a glaze, I whisk the powdered sugar, milk, and vanilla together and drizzle it over the cooled muffins.
Servings and timing
This recipe makes about 12 standard-sized muffins. Prep time: 15 minutes Bake time: 18–22 minutes Total time: around 35 minutes
Variations
Sometimes I like to switch things up with these muffins. I add chopped nuts like pecans or walnuts into the streusel for extra crunch. For a fruity twist, I fold in a handful of blueberries or diced apples into the batter. If I’m out of sour cream, Greek yogurt works as a great substitute and still keeps the muffins nice and moist. I’ve also made a cinnamon sugar swirl by layering it into the batter instead of just on top.
Storage/reheating
I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I warm individual muffins in the microwave for about 10–15 seconds, or in the oven at 300°F for a few minutes until they’re soft and warm again.
FAQs
How do I keep the streusel from sinking into the muffins?
I make sure the batter is thick enough to support the topping, and I layer it properly—half batter, streusel, more batter, then more streusel.
Can I use buttermilk instead of sour cream?
Yes, I can use buttermilk, but it will make the batter slightly thinner. I may need to reduce the milk a bit to keep the texture right.
Can I make these muffins gluten-free?
I can substitute a good-quality 1:1 gluten-free flour blend, but I make sure it includes xanthan gum for best results.
What can I use instead of butter?
If I prefer, I use an equal amount of vegetable oil or melted coconut oil, though the flavor and texture may vary slightly.
Do these muffins need to be refrigerated?
They don’t have to be refrigerated if I eat them within a couple of days, but I like to refrigerate them to keep them fresh longer.
Conclusion
Coffee Cake Muffins are one of my favorite go-to bakes for any time of day. They’re soft, full of warm cinnamon flavor, and topped with that classic sweet crumble I love. Whether I’m sharing them with guests or just baking for myself, these muffins never disappoint.
